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Wednesday, December 22, 2010

Gà Kho Gừng (Braised Chicken with Ginger)

This is an edited rendition of a Vietnamese classic. The traditional version of this dish requires chicken chunks complete with skin and bones. I hate picking out the bones while eating, so I rid myself of the trouble. I decided to forgo the skin as well because of the fat. I recommend using a clay pot of some sort for this dish, but if all else fails, a regular pan works just fine.

·Add water to the brim of chicken so that the water barely covers all chicken. Turn the heat to medium-low and let it simmer (about 30 – 45 minutes) until chicken is soft and the sauce is down to a thicker consistency. There should be a bit more sauce than you started with but not a lot more. Re-season to taste.